Before starting, preheat the oven to 425°F. Wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 1 1/2 tsp spicy and 2 tsp extra-spicy! Bring rice and 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Once boiling, reduce heat to medium-low. Cover and cook, until rice is tender and water has absorbed, 15-18 min.

While the rice cooks, peel, then cut carrots lengthwise into 1/4-inch thin slices, then into 1/4-inch matchsticks. Cut the zucchini in half lengthwise, then into 1/4-inch half-moons. Halve the mushrooms. Thinly slice green onions.

Toss zucchini, carrots and half the sesame oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until tender-crisp, 10-12 min.

While veggies roast, stir together, 1/2 tbsp water (dbl for 4 ppl), half the honey, half the soy sauce and 1 tsp sriracha in a medium bowl. (NOTE: Reference heat guide.) Set aside.

Heat a large non-stick pan over medium-high heat. When hot, add the remaining sesame oil, then turkey and mushrooms. Cook, breaking up the turkey into smaller pieces, until turkey is cooked through and mushrooms are tender, 5-6 min.\*\* Remove pan from heat, then add remaining soy sauce and remaining honey. Stir to combine. Season with salt and pepper.

Fluff rice with a fork. Season with salt and stir in half the green onions and half the sesame seeds. Divide rice between bowls, then top with turkey mixture and veggies. Drizzle with spicy-sweet sesame sauce, then sprinkle remaining sesame seeds and remaining green onions over top.